You don't need to soak mung bean soup in advance, 10 minutes can bloom. What is the secret?

Boil mung bean soup, teach you a trick, you don't need to soak in water, 10 minutes can be cooked!

Summer is here, so we should pay attention to heatstroke prevention in such hot weather. Heatstroke is not a trivial matter, it will seriously endanger life and health. Once, I suffered from heatstroke. At that time, I was taken to an old Chinese doctor for acupuncture, and it would be fine to prick it twice. In summer, we should do a good job of heatstroke prevention in advance, drink plenty of water to cool down, and don't bask in the sun outside, which is easy to get sunburned. The best way to relieve summer heat is to cook mung bean soup. Every summer, people who do public welfare on the roadside will distribute mung bean soup for free. Drinking mung bean soup can relieve summer heat and quench thirst.

Always cook mung bean soup at home, or you can cook mung bean porridge to cool off the heat. It tastes great. Whether it is boiled mung bean soup or mung bean porridge, mung beans need to be soaked for a long time to cook. So you need to prepare in advance before cooking, but sometimes it's embarrassing to just think about cooking mung beans without soaking them. But today Bian Xiao teaches you a skill. You don't need to soak mung bean soup in summer, and it can be cooked in 10 minutes.

First of all, we prepare mung beans, put them in a bowl after washing, and add a proper amount of water, just before they pass. Then we put mung beans in the refrigerator, freeze them, cook them first and then take them out at any time. Put the frozen mung beans into the pot, add appropriate amount of water, boil over high fire and melt into a catty of ice cubes. Then, after boiling, simmer for 10 minutes. After 10 minutes of low heat cooking, mung beans boiled and blossomed, very soft and rotten, with a rustling taste.

Because mung bean soup is often cooked in summer, you can put all mung beans in the refrigerator and take them out at any time. Freezing will not deteriorate, and freezing will expand the water in mung beans, thus cracking mung bean shells and boiling easily.

In this way, you don't have to worry about the nutrient loss of mung beans, saving time, effort and gas. The color of mung bean soup is sometimes yellow and sometimes red. These colors are normal phenomena, because the substances in mung beans will be oxidized and turn yellow and red after a long time. If you want mung bean soup to turn green, you must not cook it in an iron pot. You can also add lemon juice to prevent oxidation.